24 Servings
2 Hours
Allergens
This lokshen kugel is something special! Between the different flavors of the two layers, and the crunch of the topping, you won’t be sorry that you took the time to make this! Although you may use more pots and mixing bowls than you’d use for a basic kugel, the end result is a beautiful and tasty kugel that will be a huge hit!
In an eight-quart pot, dissolve sugar, over low heat, until liquefied and deep honey in color. Stir constantly.
Add noodles and mix, to coat with dissolved sugar. Add boiling water, margarine, and spices.
Cook for 10 to 12 minutes or until water is absorbed. Cool.
Add eggs, mixing well. Pour into 16- x 10-inch pan.
Combine all ingredients, mixing well. Pour over dark layer.
In a two-quart saucepan, melt margarine.
Stir in crumbs, cinnamon, and sugar, until lightly toasted. Sprinkle over light layer.
Bake at 375 degrees Fahrenheit for one and a half hours.
When done, cover immediately with silver foil to retain moisture.
Photography by Tamara Friedman
are the noodles supposed to be added raw to the dark tone? because it says cooked, yet then it says to add water and cook?
Yes, that is correct, you add them in already cooked. That’s a method specifically for yerushalmi kugel, the second “cooking” is more of a caramelizing process. You can read all about the process here https://mishpacha.com/yerushalmi-kugel/